Dot Cookies

Move over Dot Cakes - Dot Cookie are here!!

I know, I know, dot cookies and cakes have been around for years. This year, someone just gave them a name and the internet went crazy. It has been so interesting watching the 'dot' debate play out. My opinion - it's fun! Sprinkles are a huge favourite for so many and the name makes it stand out. You can literally turn any cookie recipe into Dot Cookies, I've used my melting moments and so I thought I'd share that recipe here for you! If you're totally against the Dot Cookie trend, make a simple lemon buttercream (ABC) with butter, icing sugar, lemon juice and vanilla and sandwich the cookies together to make delicious lemon melting moments! Or, have fun and dip them in sprinkles and watch everyones eyes light up when they see just how cute they are! Let's go! Lemon Melting Moment Cookies:

200 g room temperature butter

100 g pure icing sugar, sieved

50 g custard powder

33 - 35 g egg white (1 extra-large egg at room temp)

220 g plain flour

1-2 tsp vanilla bean paste or extract

finely grated zest of 1 lemon (optional) Method: In the bowl of an electric mixer combine the butter, icing sugar, custard powder, vanilla and zest (if using). Cream the mixture together on medium speed until everything is combined thoroughly.

2. Add the egg white and beat again to combine.

3. Begin adding the flour one third at a time to allow the flour to combine evenly into the butter mixture. Add the second and third addition of flour into the butter and beat thoroughly to combine between each addition. Scrape the sides of the bowl and beat one final time to be sure everything is evenly combined.

4. You may need to refrigerate the mixture for approximately 25 – 30 minutes to allow the dough to firm up a little for handling. This is especially important in summer

5. Preheat an oven to 160°C (fan forced) / 165°C (no fan) and line 2 baking trays with baking paper.

6. Once the mixture is cold, use 2 teaspoons to drop equal amounts of batter onto the baking tray, weigh the dough if you would like even sized cookies. I used 20g per cookie. Using clean, lightly floured hands roll the cookie dough into neat balls. I didn't flatten the cookies because I wanted them to bake into little mounds, but if you're making melting moments, it's traditional to flour a fork and press lines into each cookie to flatten and create that distinctive shape.

7. Bake the rolled cookies for approximately 16 - 18 minutes, until golden. Remove from the oven and leave to cool on the baking tray before filling or topping. Now for the icing; I didn't really measure, as bakers, it's okay to measure some things with your heart.

100 g pure icing sugar 10 - 15 g soft unsalted butter

1 tsp lemon juice

enough hot water to make a paste.

a bowl filled with sprinkles for dipping Method:

Sieve the icing sugar if needed and comboine with the very soft butter and lemon juice in a medium bowl. Use a tablespoon to measure small amount of hot water, adding it into the icing sugar and stirring together until a smooth paste is reached. You won't need too much water, the icing should look smooth and have the consistency of honey, if it's too runny, it will run off the cookie, rather than sticking evenly on top. Once the cookies are cooled, pipe a small amount of icing onto each cookie, about the size of a 10c piece. Dip each cookie into the sprinkles and turn back over. Place onto a serving plate to set. The cookies can be eaten immediately. The icing will set if the cookies last long enough :) Enjoy the cookies immediately or store in a sealed container once the icing has set and enjoy over the next 3-4 days. Store in a cool, dry place, away from direct sunlight. I'd LOVE to know if you give these a try! Make sure you tag me or share with me over on socials! Have fun!